A light, elegant salad that delivers on taste and texture This salmon salad with zucchini ribbons and avocado cream is the ...

A Wholesome Salad That’s Anything but Boring Forget everything you think you know about salads—this quinoa-based version is a ...

8 thin slices, about 8 ounces, smoked salmon. 2 large ripe (but not squishy) avocados, halved, pitted, and cut into slices. Freshly ground black pepper to taste ...

Fill a medium size saute pan 2/3 full with water and set on stovetop. Add 2 tablespoons of the lemon juice and 1 teaspoon ...

Step 1 Heat oven to 425°F. Zest 1 teaspoon orange zest into large bowl, then squeeze in 1/4 cup juice. Whisk in oil, vinegar, and 1/2 teaspoon each salt and pepper.

For this summer salmon salad, Justin Chapple grills salmon, fresh corn, and red onion for a Cobb salad that includes the standard bacon, hard-cooked eggs, juicy tomatoes, and avocado.

• 1/4 teaspoon dried oregano • 1 tablespoon extra virgin olive oil. Line a baking sheet with parchment paper. Place the salmon on the baking sheet and pat the filets dry with a paper towel.

Preheat the grill according to the manufacturer’s directions. In a large bowl, whisk together teriyaki sauce, sesame oil, Dijon mustard, honey, and minced garlic. Using a pastry brush, coat both ...

Place the salad, tomatoes, cucumber, and olives in two bowls, and top with the quinoa, salmon, and avocado. 4. Combine the lemon juice, basil, and olive oil in a small dish or jug to make a ...

Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside. While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in ...

Step 2: Flake salmon in small pieces into the bowl and toss to combine. Squeeze lime juice over the top. Fold gently to combine, seasoning with salt and pepper to taste.